Tuesday, July 19, 2016

Shrimp With Zucchini Noodles




Zucchini noodles are a healthier, low-carb, gluten-free alternative to pasta. The shrimp made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick and healthy. Nice light dinner. Zucchini noodles a quick to make and fun to eat.



Ingredients 

  • 4 medium zucchini
  • 3 garlic cloves, divided
  • 1 tablespoon of oil
  • 500 gr of peeled and deveined medium shrimp
  • 2 tablespoons of tomato sauce
  • 1/2 cup of chicken stock
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of all-purpose flour
  • 2 tablespoons of butter,
  • pinch of salt
  • pinch of black pepper
  • 1 tablespoon of chopped fresh parsley



Preparation

Bring a medium pot of salted water to boil. While water is heating slice the zucchini into noodles by first cutting the tops and ends off each zucchini.Then, cut them lengthwise into 0,5 cm planks. Finally, cut the planks again into 0,5 cm strips to make the noodles. Add noodles to the boiling water and cook just until al dente for about 2 minutes. Drain in the colander, lightly salt and pepper, set aside.



Thinly slice garlic cloves. Heat a large pan over medium-high heat. Add oil and garlic to the pan. Add shrimp and cook for about 2 minutes or until almost done, stirring occasionally. Combine chicken stock, tomato sauce, lemon juice, and flour, stirring well with a whisk or fork. Add stock mixture to pan. Bring to a boil. Cook for 1 minute or until slightly thickened. Reduce heat to medium-low. Gradually add butter pieces, stirring constantly until butter melts before adding more. Stir in salt, pepper, and parsley.

Put zucchini noodles on a plate and top with shrimps and it’s sauce. Squeeze lemon juice over a plate.

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